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Best Italian Penicillin Soup

This soup is a warm embrace in a bowl, featuring rich flavors and heartwarming ingredients, perfect for busy weeknights or lazy weekends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 6 cups chicken or vegetable broth
  • 1 can 15 oz diced tomatoes
  • 1 cup pasta small shapes like ditalini or elbow
  • 2 cups spinach or kale chopped
  • Salt and pepper to taste
  • Parmesan cheese for serving (optional)

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Serving bowls

Method
 

  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until softened.
  3. Stir in the minced garlic, oregano, and thyme. Sauté for a few minutes.
  4. Add the chicken or vegetable broth to the pot and bring to a simmer.
  5. Stir in the canned diced tomatoes and bring the soup to a boil.
  6. Reduce the heat and add the pasta. Cook until the pasta is nearly done.
  7. Add the chopped spinach or kale to the pot.
  8. Season with salt and pepper to taste, then serve hot.
  9. Garnish with Parmesan cheese if desired.

Notes

For a heartier soup, add shredded rotisserie chicken or beans for extra protein.